Ingredients
- 1 kg beef chuck, cubed
- 1 tbsp neutral oil
- ½ cup onion, finely chopped
- ½ cup carrot, finely chopped
- ½ cup daikon, finely chopped
- ¼ cup light soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp brown sugar
- 500 mL beef stock
Optional Thickening (Beurre-Manié-ish)
- 2 tbsp butter, softened
- 1 tbsp all-purpose flour
- 1 tbsp potato starch
Instructions
- Pat the beef dry and season with salt. Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef until browned on all sides, then remove and set aside.
- In the same pot, add the onion, carrot, and daikon. Sauté until softened and fragrant.
- Return the beef to the pot. Stir in the light soy sauce, dark soy sauce, brown sugar, and beef stock.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is fork-tender.
- If you want a thicker sauce, mix the butter, flour, and potato starch together to form a paste. Stir this into the simmering stew and cook for another 2–3 minutes until the sauce thickens and glazes the meat.
- Serve warm, ideally over rice or mashed potatoes.